PERANAN SUBSTITUSI DENGAN SARI WORTEL DAN KONDISI FERMENTASI TERHADAP KARAKTERISTIK MINUMAN SUSU TERFERMENTASI BAKTERI ASAM LAKTAT
ABSTRACT: The physicochemical,
microbiological and sensory characteristics of lactic acid bacteria-fermented
milk drinks partly substituted with carrot juice processed at different
fermentation conditions were studied. Part of the milk was substituted with
carrot juice at a level of 0, 5, 10, and 15% and the fermentation condition of
37°C for 24 hours and 42°C for 8 hours employing Lactobacillus casei,
respectively. It was found that the growth of the bacteria and the production
of acid were higher on the product fermented at 37°C for 24 hours. A higher
level of carrot juice substitution resulted in the increase of the bacteria
population and acid level, but reducing the levels of sugar, ß- carotene, total
soluble solids and viscosity. The best product in term of physicochemical and
microbiological characteristics, was obtained by substitution of carrot juice
at a level of 15% and fermentation at
37°C for 24 hours, but it had better sensory characteristics when fermented at
42°C for 8 hours.
Key words: fermented milk
drink, carrot juice substitution, fermentation condition
Penulis: Elok Zubaidah, Ella
Saparianti, Marrisa Mawardhani
Kode Jurnal: jppertaniandd050029
